2023 Cabernet Sauvignon, Dry Creek Valley, Sonoma County

This is the bottle to open when the evening calls for a serious red. Ripe blackberry and cassis come first, followed by dark chocolate and a touch of oak. The black fruit stays lush from the first pour to the last, and the finish is smooth and long enough to make you wait before the next sip.

The fruit comes from Dry Creek Valley, the narrow valley in northern Sonoma County where growers have been planting red grapes for well over a century.

Give it time and good company. Open it a little ahead, let it breathe, and keep it for your most cherished moments.

Pairs Well With

Braised Cabernet Short Ribs with Creamy Teleme Polenta & Roasted Asparagus

This is the kind of dish that leans into time and rewards you for it. Short ribs, slowly braised in Cabernet, becomes silky, rich, and threaded with dark fruit, herbs, and that unmistakable savory depth that only comes from a long, patient cook. The wine helps shape the entire dish, softening into the sauce while…

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Pan-Seared Duck Breast with Cherry Reduction

Delicate duck breast is pan-seared to perfection and served with a luscious cherry reduction, mirroring the Cabernet Sauvignon’s fruit-forward profile and velvety tannins.

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Zinc House Farm Olive Oil-Marinated Beef Tenderloin with Rosemary Garlic Potatoes

Marinated in Zinc House Farm olive oil and herbs, this succulent beef tenderloin is roasted to perfection and served alongside rosemary garlic potatoes. It makes for a luxurious pairing with the Zinfandel’s bold flavors and intricate aromas.

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Zinc House Farm Squash Risotto with Sage

This creamy risotto features Zinc House Farm squash and aromatic sage, creating a dish that harmonizes with the Clark Ferrea Cabernet Sauvignon’s rich and complex palate.

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Braised Lamb Shanks with Rosemary and Thyme

Succulent lamb shanks are slowly braised with fresh rosemary and thyme, creating a hearty dish that echoes the bold flavors and tannins of the Touriga Nacional.

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Zucchini Fritters with Puttanesca-Style Red Sauce

Crispy zucchini fritters served with a puttanesca-style red sauce of tomatoes, capers, olives, and anchovy — a delightful summer hors d’oeuvre and an easy way to use up the July zucchini glut.

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Tomahawk Steak on the BBQ

A reverse-seared tomahawk ribeye cooked low over indirect heat, then seared over a ripping-hot fire and finished with garlic-herb compound butter — a bold, showstopping centerpiece for a summer night.

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